AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee.
Click to see how we test and review products.
Archives
Corkscrews: The Winged Screw Reviewed
When it comes to selecting the right corkscrew, there are countless design options available in the market. One type that I recommend is the winged corkscrew. It has two wing-like levers that pull the cork up through its frame when they are depressed, and they are very inexpensive, usually under $10.
Corkscrews: Electric Corkscrews Are An Interesting Option
The Oster battery operated wine opener is a really clever device. With the touch of a button it can open 30 bottles between charges.
Corkscrews: Screwpulls and Imitators
The finest corkscrew ever designed is a gadget called the Screwpull. Actually there are three excellent models of Screwpull and there are some Screwpull imitators that work pretty well. At the center of the concept is an extra-long, wire helix with an extra wide spiral and an extra sharp tip for piercing corks.
Nation’s Restaurant News
A classic trade publication, this glossy color tabloid comes out 50 times per year and is fat with trends and much more.
Wine Advocate
Robert Parker is the most influential individual in the wine world. He and his associates taste thousands of wines each year, and that's pretty much all you'll find in this newsletter.
Wine Spectator
There is a special issue devoted to their Restaurant Grand Award Winners, another on the Top 100 wines of the Year, and another on Great Wine Values.
All About Beer
Easily the leading beer magazine, each of the six issues per year contains features about different beer types, breweries, the interesting characters who make it, places to drink it, beer and food matching, the politics influencing the marketplace and more.
Bon Appetit
A big, sumptuous feast of recipes and ideas, drool inducing photos, probing interviews, memoirs, travel, tips on technique, culinaria, restaurant guides, product reviews, what to drink, trends, pop culture, and eternal culture.
Cook’s Illustrated
This is a great cooking magazine. The authors have grown from a really good magazine that people in the know swore by, to a great website, to a TV show, and have recently added another magazine.
DIY Cocktails: A Simple Guide to Creating Your Own Signature Drinks by Marcia Simmons & Jonas Halpren
I own several bartending guides and I've seen many others, but I have never seen anything like this.
The Foie Gras Wars: A Story Of The World’s Fiercest Food Battle by Mark Caro
Rich, complex, not like any other liver, more akin to eating a stick of the richest buttery cream cheese imaginable. This book outlines how a 5,000-year-old delicacy inspired the world's fiercest food fight.
The Tummy Trilogy by Calvin Trillin
The Tummy Trilogy is actually three books in one, all long out of print, but occasionally available used.
The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising by Kari Underly
The best teachers can address the novice and still educate the expert, and that is exactly what Kari Underly does in this fine guide.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.
Moderators